Last friday, i was supposed to go to the libraby and also do some grocery shopping. But it turns out that i was destined to do some other things- rushed to the hospital to send an office mate due to have her baby. Congrats! By 11pm, i already bought all that was needed and start preparing this delicious biscotti. I managed to finished all the baking and cleaning by 4am. T_T
Anyway, i always have a love hate relationship with cookies. I never had the patience and preserverance to bake cookies. It's a different matter with muffins and cakes because it's so easy. The last time i baked cookies is 10 years ago!! Chef Wan's butter cookies.
My hands in the cookie jar.....
Waiting for it to cool down.
This recipe is from Flavours Magazine.
3 Grade A eggs
1 egg white
150g castor sugar
1/2 teaspoon fine sea salt
1 teaspoon of vanilla essence
1/8 teaspoon of almond extract
Combine flour mixture
300g plain flour
2 teaspoon of baking powder
60g ground almond- toasted
400g whole almond with skin- toasted
1 egg white beaten with a pinch of salt- gloss.
Technique
Beat eggs, egg white, sugar, salt in electric mixer until creamy
add vanilla and almond extract
Add combine flour mixture with flat beater on low speed- sticky dough
shape dough into logs
line with a non stick parchment- don't forget the gloss
160 degree celcius 20-25 minutes
cool before slicing- diagonally 1cm thick
then arrange in a tray
baked it for the second time 150 degree celcius 25 minutes
turning halfway until crispy.
Important tips
- pan toasted almond until frangrant for 5 minutes
- don't over mix
- the best flour to use is cookie flour- Malayan Flour Mills Red Rose.
- Bake logs 5cm apart
Good Luck and ciao!!
